I made these for breakfast this morning. The only issue I had was the dough did not initially rise at all. After 45 minutes I went ahead and prepared them for baking but after placing them in the pan they still did not rise. I finally decided to bake them anyway and I am glad I did. They rose and baked beautifully! I’m glad that I did not chuck them as they turned out to be some of the best cinnamon rolls I have ever made!

Dough

2 tsp dry yeast

1 cup warm milk

1/2 cup sugar

1/2 cup butter or margarine

1/2 tsp salt

2 eggs

4-5 cups flour

Milk should be about 110 degrees. In a large bowl, add yeast and 2 tbsp sugar to the milk. Stir together and wait for yeast to dissolve. Add butter, salt, eggs, the rest of the sugar, and 4 cups of flour. Mix well. Add flour in small amounts if the dough is too sticky. Knead the dough for several minutes, ending with the dough in a large ball. Put in bowl, cover and let rise in a warm place for 45-60 minutes.

(I like to use my Kitchen Aid mixer for the dough using the bread hook attachment. Fill the mixing bowl with hot water, then pour out and dry. Combine the ingredients as described above. Run the mixer on slow speed until the flour is mixed in, then move up to medium speed. Add flour in small amounts until the dough does not stick to the bottom or sides of the bowl. Let it run for about 5 minutes, reducing speed if desired. Remove the dough from the bread hook, shape into a ball, then replace it in the bowl, cover and let rise.)

Roll the dough on a smooth surface, lightly floured, until it is about 1/4″ thick. It should be about 24″ x 16″.

Filling

2/3 cup brown sugar

1/2 cup sugar

2 1/2 tbsp cinnamon

Margarine (softened if using cubed)

In a bowl, mix the sugar, brown sugar and cinnamon together thoroughly. Using a small wire whip works well as it breaks up the brown sugar lumps nicely.

Using a soft rubber spatula, spread a thin coating of margarine evenly over the dough. Sprinkle the sugar mixture evenly over the margarine. (I like to use a sifter to spread the sugar mixture. You get a nice even coating that is pretty easy to manage.)

From the long side of the dough, start rolling, but not too tightly. Even up the ends and carefully make sure the roll is the same diameter all the way across it. Cut into 12 rolls; each roll should be about 2″ tall. Place the rolls into a 9×13 baking pan. Cover and let rise for 30-40 minutes. Preheat oven to 400 degrees. Bake uncovered for 23-25 minutes.

Icing

1/2 cup margarine

1 1/2 cups powdered sugar

1/2 tsp vanilla

1/8 tsp salt

Whip together the icing ingredients for about 90 seconds. Icing should be smooth and pretty thick. Spread evenly over cooled rolls. Enjoy!

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on Sunday, November 8th, 2009 at 8:19 pm and is filed under Recipes.
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